Farófias “Portuguese sweet” with apple puree

Method6 steps · about 35 min

1. 1

   Step 1: For the farófias: Pour the milk, lemon peel and the cinnamon stick (1) in a saucepan and bring to a boil over medium-high heat.

   Uses 200 ml (about 1 cup) milk · A lemon peel · 1 cinnamon stick

2. 2

   Step 2: Beat the 4 egg whites until stiff peaks form. Reduce the infused milk to a gentle simmer, add spoonfuls of beaten whites and turn them gently until cooked and set.

   Uses 4 egg whites · 200 ml milk heated with peel and first cinnamon stick

3. 3

   Step 3: When they are cooked, turn off the heat, drain with a skimmer and set aside on a plate.

   Uses portions of beaten egg whites gently poached and turned until cooked

4. 4

   Step 4: Peel and chop the apples. Put them in a saucepan with water and the second cinnamon stick (1), bring to a boil, then simmer for about 3–4 minutes until the pieces are tender.

   Simmer apples until tender · 4 minUses 5 red apples · 1 cinnamon stick · water to cook apple pieces

5. 5

   Step 5: Turn off the heat, remove the cinnamon stick and drain the apples. Place the apples in a blender together with the sugar (3 tablespoons) and blend until pureed.

   Uses 3 tablespoons granulated sugar · 5 apples simmered until tender, drained and second cinnamon stick discarded

6. 6

   Step 6: Divide the apple puree among bowls, top with the drained farofias and sprinkle with cinnamon powder (to taste). Add an extra cinnamon stick as an optional garnish and refrigerate any dessert being kept for later.

   Uses Cinnamon powder (to taste) · extra cinnamon stick for garnish, optional · cooked apples blended with 3 tbsp sugar · cooked egg-white clouds drained and reserved on plate